walleyehunting Said:
a recipe would be great, was told they are oily/fatty was wondering if I could get rid of some of that

The oils and fat are what make them a good smoking fish, my Grandpa would but them in a horse trough alive and let them flush out their system for a few days then cut them up like salmon steaks and smoke them. They are very good.

LIFE...It's nature's way of keeping meat fresh!

If you want to sound wise, go to school. If you want to be wise....go to Nature!

I usually smoke em with my Hoyt. Really though I have had them smoked there good if you forget about them being carp. Soaked in water pickling salt and brown sugar for 24 hrs then smoke with hickory chips.